Vegan German Chocolate Cupcakes w/ Raw Coconut Pecan Caramel Frosting | Recipe is also gluten free and grain free @thespicyrd

German Chocolate Cupcakes w/ Coconut Pecan Caramel Frosting

These German Chocolate Cupcakes w/ Coconut Pecan Caramel Frosting are super moist and delicious. They're also vegan, gluten free, and grain free so everyone can enjoy them for a special dessert!
Course Dessert
Cuisine American, Gluten Free, Grain Free, Vegan
Keyword german chocolate cake, gluten free German chocolate cake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 466kcal
Author The Spicy RD




  • 1 cup pecans divided
  • 1/2 cup shredded unsweetened coconut divided
  • 1/2 cup virgin coconut oil solid**
  • 1/4 cup pure maple syrup
  • 2 tablespoons raw almond butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt


  • Preheat oven to 350 degrees F, and line a cupcake pan with 12 liners.
  • Combine almond and coconut flour, cocoa powder, brown sugar and salt in a mixing bowl, and stir with a fork until well combined.
  • Place dark chocolate in a small microwave safe bowl, and melt in microwave for ~ 3 minutes, checking/stirring every 1 minute until melted.
  • Add melted chocolate, applesauce, melted coconut oil, and vanilla extract to dry ingredients, and stir well with a fork or mixing spoon until ingredients are well combined.
  • Spoon batter in to cupcake liners (it will be thick), then bake for 20-25 minutes, or until done.
  • Remove cupcakes from oven and allow to cool completely before frosting.
  • Make the frosting, while the cupcakes are baking, by combining 1/2 cup of the pecans, 1/4 cup of the shredded coconut, solid coconut oil, maple syrup, almond butter, vanilla extract, and sea salt in a food processor. Pulse mixture until ingredients are well combined, and nuts are finely chopped. Note: the frosting should have a chunky texture, as opposed to being smooth.
  • Removed frosting from food processor, and set aside, then clean food processor, and place remaining coconut and pecans in processor, and pulse until nuts are lightly chopped.
  • Once cupcakes have cooled completely, spread the frosting on top, then sprinkle nut/coconut mixture on top for garnish.


*Use a dark {vegan} chocolate that is 70% cacao or higher. **VIrgin Coconut Oil has a melting point of ~75 degrees F, so make sure the room temperature is at 75 or below, otherwise your frosting will melt!


Serving: 1cupcake | Calories: 466kcal | Carbohydrates: 34g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Sodium: 170mg | Potassium: 202mg | Fiber: 6g | Sugar: 23g | Vitamin A: 0.2% | Vitamin C: 0.4% | Calcium: 8.1% | Iron: 9.6%